{ "items" : [
    { "id" : "http://dbpedia.org/resource/Dutch_process_chocolate"
      "properties" : {
        "http://www.w3.org/2000/01/rdf-schema#comment" : [ "Dutch process chocolate or Dutched chocolate is chocolate that has been treated with an alkalizing agent to modify its color and give it a milder taste compared to \"natural cocoa\" extracted with the Broma process. It forms the basis for much of modern chocolate, and is used in ice cream, hot cocoa, and baking." ] ,
        "http://xmlns.com/foaf/0.1/name" : [ "Dutch process chocolate" ] ,
        "http://xmlns.com/foaf/0.1/depiction" : [ "http://commons.wikimedia.org/wiki/Special:FilePath/Dutch_process_and_natural_cocoa.jpg" ] ,
        "http://dbpedia.org/ontology/alias" : [ "Dutched chocolate" ] ,
        "http://dbpedia.org/ontology/country" : [ "http://dbpedia.org/resource/Netherlands" ] ,
        "http://dbpedia.org/ontology/creatorOfDish" : [ "http://dbpedia.org/resource/Coenraad_Johannes_van_Houten" ] ,
        "http://dbpedia.org/ontology/ingredient" : [ "http://dbpedia.org/resource/Alkali",
          "http://dbpedia.org/resource/Chocolate" ] ,
        "http://dbpedia.org/ontology/ingredientName" : [ "Chocolate,alkalizing agent" ] ,
        "http://dbpedia.org/ontology/thumbnail" : [ "http://commons.wikimedia.org/wiki/Special:FilePath/Dutch_process_and_natural_cocoa.jpg?width=300" ] ,
        "http://dbpedia.org/ontology/type" : [ "http://dbpedia.org/resource/Chocolate"] } } }
